Tunisian-Style Grilled Vegetables (Mechouia)

• VINAIGRETTE
• 2 t. coriander seeds
• 1.5 t. caraway seeds
• 1 t. cumin seeds
• 5 T. olive oil
• .5 t. sweet paprika
• 1/8 t. cayenne pepper
• 3 garlic cloves, minced
• 1/4 C. fresh parsley
• 1/4 C. fresh cilantro
• 2 T. chopped fresh mint
• 1 t. grated lemon zest
• 2 T. lemon juice
• VEGETABLES
• 2 Bell peppers
• 1 small eggplant
• 1 zucchini
• 4 plum tomatoes, cored and halved
• 2 medium shallots

1. VINAIGRETTE: Grind coriander, caraway, and cumin seeds until finely ground. Whisk ground spices, oil, paprika, and cayenne together in bowl. Reserve 3 T. of oil mixture. Heat remaining oil mixture and garlic in skillet over low yeat, stirring occasionally, until fragrant and small bubbles appear, 8-10 min. Transfer to large bowl and let cool, about 10 min. Whisk parsley, cilantro, mint and lemon zest and juice into oil mixture. season with salt to taste.
2. VEGETABLES: Grill vegetables or roast in oven. Be sure to remove excess moisture. Vegetables should be chopped in 1/2 inch pieces, transferred to bowl with vinaigrette; toss to coat. Season with salt and pepper. Can serve warm or at room temperature.

vinaigrette, coriander seeds, caraway seeds, cumin seeds, olive oil, sweet paprika, cayenne pepper, garlic, fresh parsley, fresh cilantro, fresh mint, lemon zest, lemon juice, bell peppers, eggplant, zucchini, tomatoes, shallots

Taken from www.epicurious.com/recipes/member/views/tunisian-style-grilled-vegetables-mechouia-52501361 (may not work)